ZUCCHINI - APPLE CRISP
By á-6498
Rate this recipe
5/5
(1 Votes)
Ingredients
- TOPPING:
- 2 pounds (l KG) zucchini
- 4 tbsp (60 ML) lemon juke
- 3 tbsp (43 ML) quick-cooking tapioca 1/2 tsp ground cinnamon
- 3 large apples
- 3/4 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1/2 tsp grated lemon rind
- 1/2 cup butter or margarine, cut into pieces
- 2/3 cups firm-packed brown sugar
- 1/4 tsp ground nutmeg
Details
Preparation
Step 1
Peel and chop coarsely enough zucchini to measure about six cups (1,500 ML). Peel, core and chop coarsely enough apples to measure about 3 cups (750 ML). Combine zucchini, apple, lemon juke, sugar, tapioca and cinnamon. Place in a shallow two-quart (2-L) baking dish.
For topping, combine flour, brown sugar, lemon rind and nutmeg. Rub in butter with fingers until mixture is crumbly. Sprinkle over zucchini-apple mixture. Bake at 375 F (190 c) for about 50 minutes, or until apples are tender. Serve warm. Makes six to eight servings.
You'll also love
- Crawfish Cornbread 5/5 (1 Votes)
- Butternut Squash Gingerbread 5/5 (1 Votes)
- Pumpkin Crisp 4/5 (2 Votes)
- No Bake orange Cheesecake 5/5 (1 Votes)
- Chicken Vegetable Soup with... 4.7/5 (3 Votes)
- Fruit/Rum Basted Pineapple Spears 5/5 (2 Votes)
- Zucchini, Red Beans & Rice 5/5 (1 Votes)
- Zucchini Casserole 4.3/5 (17 Votes)
Review this recipe